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Paleo Pumpkin Pancakes & Coconut Whipped Cream

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"Amazing pumpkin pancakes topped with the most decadent whipped coconut."

Serves 3 | Prep Time 10 mins | Cook Time 20 mins

Why I Love This Recipe

Ingredients You'll Need

2 Eggs

½ cup pumpkin

½ cup unsweetened almond milk

1 teaspoon vanilla extract

1 ½ cups almond flour

½ teaspoon baking soda

½ teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon pumpkin pie spice

Coconut oil

1 can coconut milk {refrigerate overnight}

1 tsp pure maple syrup


Mix eggs, pumpkin, almond milk, and vanilla together.

In separate bowl, mix almond flour, salt, baking powder, baking soda, pumpkin pie spice and cinnamon.

Combine dry ingredients with wet ingredients.

Heat coconut oil in a large skillet over medium-low heat.

Drop slightly less than ¼ cup batter into pan and spread batter slightly for each pancake. Flip pancakes when bottoms have browned, about 3-4 minutes and cook another 1-2 minutes or until desired doneness.

Top with coconut whip, blueberries, cacao nibs, pure maple syrup or your other favorite toppings.

Directions for the coconut whip:

Remove coconut milk from the fridge. Flip over. Open can and pour out the coconut water. Scoop out the cream and place in a bowl.

Add maple syrup.

Using a stand mixer or hand beaters, whip the coconut milk on medium-high for about 3 minutes, until soft peaks start to form.

Serve with pancakes, fruit, waffles, granola...the possibilities are endless.

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